Raspberry Brownies

1Brownies:

2Preheat oven to 350°F (180oC), then grease and flour a 9" (23 cm) round baking pan, set aside. Combine the sugar, flour, cocoa, baking powder and salt in a mixing bowl. Mix until blended and then make a well in the center. Whisk together the eggs, vanilla, oil and jam. Pour the wet ingredients into the well (dry ingredients). Using a rubber spatula mix the ingredients together until completely incorporated and smooth with no lumps.

3Pour the batter into the prepared pan and bake for 20-25 min, or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven and let cool to room temperature in the pan on a wire rack before icing.

4Icing:

5While brownies are baking, melt the butter in a small saucepot, over low heat. Remove from heat, stir in the icing sugar and water, mixing until it all comes together. Stir in the cocoa powder and chocolate caramels into the mixture, place the pot back over low heat, siring until the chocolates have melted and the icing is smooth, about 5 minutes.

6Once the brownies are completely cooled, place them on a flat surface and spread the icing evenly over top of brownies. Let sit until the icing has set, about 20 minutes.

7Slice the brownies in small triangles, garnish with a few fresh raspberries and a light dusting of icing sugar.raspberry sauce for decoration (we used a heart stencil then dusted with icing sugar).